Tikka Iraqi
تكة عراقية (TIK-kah ee-RAH-qee-yah)
Iraqi Grilled Lamb Skewers
Succulent cubes of lamb marinated in a blend of yogurt, onion juice, and warm spices, grilled over glowing charcoal. These Iraqi lamb skewers are smoky, tender, and bursting with bold Middle Eastern flavors.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine yogurt, onion juice, garlic, baharat, sumac, turmeric, cumin, salt, and olive oil in a bowl.
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2
Add lamb cubes and coat thoroughly. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
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3
Thread marinated lamb onto flat metal skewers, leaving small gaps between pieces for even cooking.
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4
Grill over hot charcoal for 4-5 minutes per side, turning regularly, until charred on the outside and pink within.
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5
Meanwhile, grill halved tomatoes and thick onion slices alongside the meat until charred and softened.
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6
Serve the skewers on warm flatbread with grilled vegetables, sumac onions, and a fresh herb plate.
Did You Know?
Iraqi tikka vendors fan their charcoal grills with folded cardboard, creating dramatic clouds of aromatic smoke that serve as free advertising for their stalls.
Chef's Notes
Equipment Tips
- metal skewers
- charcoal grill
- mixing bowl
- tongs
The Story Behind Tikka Iraqi
Tikka represents Iraq's ancient tradition of open-fire meat cookery, with origins in the pastoral nomadic cultures of Mesopotamia. Iraqi tikka is distinguished from other regional kebabs by its reliance on onion juice as a tenderizer and the characteristic baharat spice blend. In Baghdad, the tikka restaurants of Karrada and Mansour are legendary gathering spots, where families and friends share platters of smoky lamb with mountains of flatbread and simple salads long into the evening.
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